Concepedia

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study

Ming Dong, Huixin Tian, Yujuan Xu, Minyi Han, Xinglian Xu

Food Chemistry · 2020 · 81 citations · 34 references

References

34

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 418 citations

Agriculture, Food Science, Poultry Science +16

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

Ziye Zhang, Joe M. Regenstein, Peng Zhou et al. · Ultrasonics Sonochemistry · 2016 · 365 citations

Life Sciences, Biochemistry, Food Science +12

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Amir Amiri, Parisa Sharifian, Nafiseh Soltanizadeh · International Journal of Biological Macromolecules · 2018 · 364 citations

Natural Sciences, Biochemistry, Biophysics +14

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Hao Hu, Eunice C.Y. Li‐Chan, Li Wan et al. · Food Hydrocolloids · 2013 · 293 citations

Agriculture, Biochemistry, Food Science +13